Several years ago, I made a Stuffed Turkey Breast just like Martha’s... I already knew three of my Grandkids loved to eat the “Drumsticks”! Being the kind and crafty Grandma that I am... I roasted Turkey Legs separately in addition to preparing my Stuffed Breast! Once everything was cooked, l attached the Drumsticks to the Stuffed Breast using wooden skewers. I brought my “Special Stuffed Turkey Breast” out to the table. My 6 year old Grandson’s eyes flew open and he demanded to know... “Where I got a Turkey with four legs!” 👦🏻 👀 🍗🍗🍗🍗 👵🏻😂🤣😂
4:20 - 4:25 : I can hear the producers, staff laughing after Martha said, "I've had not changed my clothes". 😂 Also Martha's Cooking School is kinda therapeutic because of her voice and few music.
you know, they added that on purpose, because they usually has a separate mic for reducing noise (whitch includes the staff). i think is a great addition, love this series :D
The next time I make stuffing, I'm going to try the American way of using big chunks of bread and stock. Here in Ireland (and the UK too) we tend to use fine breadcrumbs and (sometimes) sausage meat - as well as onions, herbs and things like chestnuts, prunes and apple (depending on what meat you're cooking) 😋
Martha do you bake your rib roast on confection bake or confection roast, or just regular bake? When you opened your oven it looks like both fans were moving. Love you and your videos.❤️
Hello mss martha thank you for your the most wonderful delicious yummy Recipe and thank you for your beautiful video 🔴🥰🔴🔴🔴🔴🥰🥰😉🎋😉🎋🎋💞❣️❣️❣️💞❣️❣️🌾🌾🌻❄️❄️🌸🌸🔵🟣🎋🟣🔵😍🌼💐🥀🌹🌹💗💗💗💗💗🌹💗💗🌺🌺♥️🔴🔴🔴☺️😊🙏💕💕🟠😴🟡🟡😴😴😴😴😴🥰🥰🙏🙏🔶💕🟠🟠💕🙏🙏🌾🌾💐❣️🔴🔴💗☺️🌹🌹🌺♥️♥️😘😘😘🥰🥰🥰💐🌺🌹🌹♥️♥️♥️❣️🌺😘😘😘
I'm not Martha but I have made many a prime rib in my life. After the 500F blast for 30 minutes, turn the oven to 350F for about 1-11/2 hours. Check with a meat thermometer in the center of the roast for 150-155F for medium rare. Martha is using a convection oven and that gets hotter.
Media Technical Support People and Staff @ Master Chef 👩🍳/ Master Baker 👩🍳 Martha Stewart, thank you: again, Media Technical Support People and Staff @ Master Chef 👩🍳/ Master Baker 👨🍳 Martha Stewart, thank you; Greetings from southcentral Texas USA 🇺🇸
Greetings: amen 🙏 alleluia: fwiw - this looks absolutely delicious 😋: will be a joy to try to cook 👩🍳 this awesome roast : again, looks absolutely delicious 😋
"A similar result is achieved by simply salting the meat a day or two before roasting." I'm not sure what that means. Is she referring to salting the meat as opposed to marinating?
I love the fact that you take time to explain things, take us through the details - unlike 5 mins videos or shorts!
Several years ago, I made a Stuffed Turkey Breast just like Martha’s... I already knew three of my Grandkids loved to eat the “Drumsticks”! Being the kind and crafty Grandma that I am... I roasted Turkey Legs separately in addition to preparing my Stuffed Breast! Once everything was cooked, l attached the Drumsticks to the Stuffed Breast using wooden skewers. I brought my “Special Stuffed Turkey Breast” out to the table. My 6 year old Grandson’s eyes flew open and he demanded to know... “Where I got a Turkey with four legs!” 👦🏻 👀 🍗🍗🍗🍗 👵🏻😂🤣😂
Certified Platinum!!!!!
MARTHA STEWART YOU ARE SENSATIONAL!!!!
I love all of these selections. Look forward to making all of these at some point in time
Thank you for your knowledge Bravo 👏
That crown roast is fabulous
4:20 - 4:25 : I can hear the producers, staff laughing after Martha said, "I've had not changed my clothes". 😂
Also Martha's Cooking School is kinda therapeutic because of her voice and few music.
you know, they added that on purpose, because they usually has a separate mic for reducing noise (whitch includes the staff). i think is a great addition, love this series :D
I’m going to be paranoid cooking these (lol), but I would like to try them. Guess I will rewatch the videos step by steps.
O! It's a beautiful! Very, very nice!
Thank you, dear Martha!
I send you my love and respects from Russia!
Standing rib bone in is the easiest to make. My very favorite. Loving all your vlogs.
Thank you for the recipe you are the BEST CHEF
Im not into beef or pork meat but the turkey…..whoa! It looks DE-LI-CIOUS! 🤩
I love this dish. I wanna prefer this one for dinner.
The next time I make stuffing, I'm going to try the American way of using big chunks of bread and stock. Here in Ireland (and the UK too) we tend to use fine breadcrumbs and (sometimes) sausage meat - as well as onions, herbs and things like chestnuts, prunes and apple (depending on what meat you're cooking) 😋
Thank you 🌺
I've seen this episode!!! Its a rerun
Where can I find stuffing recipe
Martha do you bake your rib roast on confection bake or confection roast, or just regular bake? When you opened your oven it looks like both fans were moving. Love you and your videos.❤️
Hello from Washington State!!😁💐
Hello mss martha thank you for your the most wonderful delicious yummy Recipe and thank you for your beautiful video 🔴🥰🔴🔴🔴🔴🥰🥰😉🎋😉🎋🎋💞❣️❣️❣️💞❣️❣️🌾🌾🌻❄️❄️🌸🌸🔵🟣🎋🟣🔵😍🌼💐🥀🌹🌹💗💗💗💗💗🌹💗💗🌺🌺♥️🔴🔴🔴☺️😊🙏💕💕🟠😴🟡🟡😴😴😴😴😴🥰🥰🙏🙏🔶💕🟠🟠💕🙏🙏🌾🌾💐❣️🔴🔴💗☺️🌹🌹🌺♥️♥️😘😘😘🥰🥰🥰💐🌺🌹🌹♥️♥️♥️❣️🌺😘😘😘
I listened to the rib roast part 5 times for the lower temperature and time to no avail ಠಗಠ what do I lower it to? And for how long?
To what temperature did you lower the oven after the initial 30 minutes at 450? Did I miss where you said that??
I'm not Martha but I have made many a prime rib in my life. After the 500F blast for 30 minutes, turn the oven to 350F for about 1-11/2 hours. Check with a meat thermometer in the center of the roast for 150-155F for medium rare. Martha is using a convection oven and that gets hotter.
Thannk you tooop 🙏👌🤝🤝👍
Good 🤩
Very nice.
Media Technical Support People and Staff @ Master Chef 👩🍳/ Master Baker 👩🍳 Martha Stewart, thank you: again, Media Technical Support People and Staff @ Master Chef 👩🍳/ Master Baker 👨🍳 Martha Stewart, thank you; Greetings from southcentral Texas USA 🇺🇸
Greetings: amen 🙏 Alleluia: thank you; again, thank you
Greetings: amen 🙏 alleluia: fwiw - this looks absolutely delicious 😋: will be a joy to try to cook 👩🍳 this awesome roast : again, looks absolutely delicious 😋
Greetings: amen 🙏 alleluia: Enormous Hug 🤗, Love ❤️, be very, very, very safe and wishing you a fabulous day
Greetings: amen 🙏 alleluia: in thanksgiving: wishing you a blessed happy 😃 day: GOD BLess
مرحباً تسلم ايدك =ده ست خؤش =good job 🌹👍
Martha, do you read these comments?
👍👍❤
♥️🌹
"A similar result is achieved by simply salting the meat a day or two before roasting."
I'm not sure what that means. Is she referring to salting the meat as opposed to marinating?
ЖИЗНЬ БЬЕТ КЛЮЧОМ КАК И ВАША БЛАГОСЛОВЕННАЯ- КУЛИНАРНАЯ ФАНТАЗИЯ--УСПЕХОВ И НОВЫХ ОТКРЫТИЙ В ВАШЕМ ИСКУССТВЕ
Not impressed with the prime rib